Red Tuna Bloody Mary
Red Tuna Marinated in Sea Salt-Vodka-Lime and served with Celery & Fennel sliced and Spicy Gaspacho accompaniment
Special thanks to Chef Hugo Thiebaut from Joli Restaurant, Bali.
Red Tuna : 4 Pieces, 150gr each
2 Sticks of celery
1 piece of fennel 1pce
100 gr sea salt
8cl lime juice
1 piece of lime
100gr of dry bread
5 pieces of tomato
Red & Yellow bell pepper 250gr each
4cl olive oil for marination and 4cl for gaspacho
Xeres vinegar PM
White pepper PM
Worcestershire sauce PM
(PM means as you like it.)
Gaspacho: The day before, wash, peel, cut all the vegetables and put in a bowl with salt, pepper ground, olive oil, vinegar, basil, and bread
Let all ingredients infuse for at least for one night. The next day mix all and blend.
Season with Worcestershire sauce, Tabasco and white pepper. Add a little bit of vodka and lime juice.
Tuna marination: mix vodka, olive oil and lime juice
Brush the tuna with the marination , then add the sea salt. Leave it 5 min then turn the tuna and do the same process on the other side of the tuna.
After 20 min of marination remove all the salt and with a brush.
Cut the tuna into thick slices, about 5 mm each and place on the centre of the plate. Grate lime skin on the slices of tuna.
Slice the celery and fennel very thin and arrange decoratively on the slices of tuna. Season before plating with ground white pepper, Worcestershire sauce and the rest of marination.